Espresso Cheesecake Bars Recipes

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CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE



Chocolate Espresso Cheesecake with Ganache image

Provided by Ina Garten

Categories     dessert

Yield 12 to 15 servings

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
1/4 pound semi-sweet chocolate
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust:
  • Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
  • Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
  • To make the filling:
  • Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
  • Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
  • For the ganache:
  • Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

ESPRESSO CHEESECAKE BARS



Espresso Cheesecake Bars image

A simple & delicious bar recipe -- the only problem is waiting for them to be ready to eat. Yum! Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories     Bar Cookie

Time 35m

Yield 25 bars

Number Of Ingredients 7

1 1/2 cups chocolate cookie crumbs
1 teaspoon instant espresso coffee powder
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350 degrees. In medium bowl, combine cookie crumbs, 1/2 teaspoons espresso powder and melted butter; mix well. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
  • Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoons espresso powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
  • Bake at 350 degrees for 15-20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3-4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.

Nutrition Facts : Calories 124.7, Fat 9, SaturatedFat 4.9, Cholesterol 31.9, Sodium 94.7, Carbohydrate 10.3, Sugar 2.3, Protein 1.6

DOUBLE CHOCOLATE ESPRESSO CHEESECAKE



Double Chocolate Espresso Cheesecake image

Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1 cup 60% cacao bittersweet chocolate baking chips, melted
1/2 cup baking cocoa
1/4 cup half-and-half cream
1 tablespoon all-purpose flour
5 large eggs, room temperature, lightly beaten
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
TOPPING:
1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

Nutrition Facts : Calories 610 calories, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 2g fiber), Protein 9g protein.

ESPRESSO CHEESECAKE BARS



Espresso Cheesecake Bars image

This pretty layered bar has a sweet cream-cheese filling atop a mocha-flavored crushed-cookie crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 25

Number Of Ingredients 7

1 1/2 cups chocolate cookie crumbs
1 teaspoon instant espresso coffee powder
1/4 cup butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
  • Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
  • Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.

Nutrition Facts : Calories 85, Carbohydrate 7 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 4 g

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